A creamy and rich dessert that combines the traditional Hawaiian haupia coconut milk dessert with the classic French crème brûlée.

Ingredients

• * 250ml (8.4 oz) unsweetened coconut milk
• 100g (3.5 oz) vegan cream cheese (e.g., Tofutti), softened
• 50g (1.7 oz) granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg replacers (e.g., Ener-G Egg Replacer or see below)
• 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, whisk together the coconut milk, vegan cream cheese, granulated sugar, cornstarch, and salt.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Remove from heat and stir in the egg replacers.
5. Pour into individual ramekins or small baking dishes.
6. Top with toasted unsweetened shredded coconut.
7. Bake for 25-30 minutes, or until set.

Egg replacement (our favorites)

Flaxseed: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a substitute for one egg.

Chia Seeds: Mix 1 tablespoon of chia seeds with 9 tablespoons of water to replace one egg.

Mashed Banana: Use 1 ripe mashed banana as a replacement for one egg.

Aquafaba: Whip 3 tablespoons of aquafaba (the liquid from canned chickpeas) with a fork or blend it in a food processor until frothy, and use as a replacement for one egg.

Matching Wines

Sauternes: A sweet and creamy wine that pairs perfectly with the caramelized sugar crust.

Moscato: A sweet and floral wine that complements the tropical flavors of the haupia.

Late Harvest Riesling: A dry and citrusy wine that cuts through the richness of the crème brûlée.